Slow Cooker Eggplant Bolognese with Veggie Crumbles

I have pretty much always love any combination of eggplant and tomatoes.  Eggplant parm steals my heart every time so when I set out to make a slow cooker vegetarian bolognese, I knew I wanted to start with this delicious combination.  Since it is going to cook low and slow, I like to use whole tomatoes and gently break them up both before the sauce starts and then again at the end.  I added vegetarian crumbles as well to add some protein and texture and make the sauce more substantial.  If you prefer a vegan sauce, leave out the Parmesan cheese and add about half as much nutritional yeast.